Spaghetti Squash with Sauce

This spaghetti squash with sauce is packed full of spicy Italian sausage, whole cherry tomatoes, and bell pepper. It’s a simple dish that will impress the whole family and a perfect use for spaghetti squash! 

Yesterday I did a guest post over at Katie’s Cucina. While she is off galavanting in Europe (jealous!) I’m at home…doing nothing. Well, that’s not exactly true. I did watch Overboard last night. Which, as we all know, is a totally awesome movie. I mean, only in the 80’s could we get away with a movie that is basically about a man kidnapping a woman with amnesia and then tricking her into believing she was his wife. Then in the end when she finds out he tricked her she forgives him because she realizes she really loves him. I mean – what? Lady, he kidnapped you. Wake up! Even though I 100% agree 1987 Kurt Russel was HOT it’s still pretty messed up.

Oh, and totally sorry if I just ruined the entire plot of Overboard. I feel like ti came out in 1987 so it’s on you if you haven’t seen it. Also, why have you not seen this movie? It’s a classic! 

Now, I’m not sure if you’re into spaghetti squash or not but you need to get on that train! This stuff is so good and packed with WAY more nutrients than traditional pasta. Yes, it does take some time to roast it up in the oven but this dish is mostly hands off. PLUS the sauce is totally delicious and made up super fresh and PACKED with spicy Italian sausage – holla!

Looking for even more spaghetti squash recipes? Try my Southwest Taco Stuffed Spaghetti Squash or my Sausage and Peppers Stuffed Spaghetti Squash.  Maybe you’re looking for a new sauce recipe? Try my Slow Cooker Parmesan Meat Sauce. 

Spaghetti Squash with Sauce

This spaghetti squash with sauce is packed full of spicy Italian sausage, whole cherry tomatoes, and bell pepper. It's a simple dish that will impress the whole family and a perfect use for spaghetti squash!

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients:

• 1 medium to large size spaghetti squash (depending on how many people you are serving)
• 1 tablespoon olive oil
• Kosher salt, to taste
• Ground black pepper, to taste
• 1 pound spicy Italian sausage
• 1 green pepper, diced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 (14 ounce) cans whole cherry tomatoes in juice

Directions:

Preheat oven to 350 degrees and line a rimmed baking sheet with a Silpat or parchment paper.

Place whole spaghetti squash in the microwave for 5 minutes. This helps slightly soften the squash so it's easier to cut open.

Remove from the microwave and carefully cut in half, lengthwise. Scoop out the seeds and pulp from the middle.

Drizzle each half with 1 tablespoon olive oil and season liberally with kosher salt and pepper.

Roast for 1 hour or until the flesh of the squash will shred when scraped with a fork.

While the squash is cooking make the meat sauce.

In a large saucepan sauté the sausage until almost fully cooked. Add in chopped green pepper, onion and garlic.

Continue cooking until the vegetables are soft, garlic is fragrant and the sausage is fully cooked.

Add in both cans of cherry tomatoes with the juice. Adjust heat to medium-high and let simmer until the tomatoes start to break down and the sauce thickens. This should take around 20 minutes.

Once the sauce is ready take it off the heat, cover and set aside.

Using a fork start to scrape, lengthwise, down the squash. It will start to shred and looking like spaghetti. You can add the squash directly to the sauce or serve the sauce on top. Serve with Parmesan cheese or enjoy plain.

Note: if you can't find canned whole cherry tomatoes in juice you can use diced tomatoes in juice as a substitute.